Chocolate Swirl Cheesecake made with NUTTER BUTTER Variegate & NABISCO Grahams
- 12 lb.cheesecake batter, prepared, divided
- 1½ lb.NABISCO Graham Cracker Crumbs
- 13 oz.butter, melted
- 2 lb.NUTTER BUTTER Crème Variegate, divided
- 6½ fl ozheavy cream
- 11 oz.bittersweet baking chocolate, chopped
Nutrition per serving
Let cheesecake batter stand at room temperature 1 hour or use after preparing batter.
Mix graham crumbs, butter and 1/3 cup of the Variegate; press onto bottoms of 4 (9-inch) springform pans, adding 10 oz. crumb mixture to each pan.
Bake in 325ºF standard oven 10 min. Cool. Meanwhile, bring cream to boil in saucepan. Pour over chocolate in bowl; stir until melted. Cool.
Combine 11 lb. 4 oz. of the cheesecake batter and remaining 3 cups Variegate; pour 1 lb. 11 oz. batter over each crust.
Mix remaining 12 oz. plain cheesecake batter and ganache until well blended. Spoon 3.5 oz. chocolate batter into pastry tube fitted with 1/4-inch tip; use to squeeze small circles of chocolate batter over variegate batter in 1 pan; swirl gently with knife.
Repeat with remaining batters, refilling pastry tube with 3-1/2 oz. of the remaining chocolate batter after swirlng batters in each pan.
Place in water bath, using separate water-filled pan for each cheesecake.
Bake 1 hour 40 min. to 1 hour 50 min. or until centers are almost set; cool completely. Refrigerate several hours or overnight.